Valdeon is an intense blue cheese from Spain, similar to Cabrales – another Spanish blue – but milder. This is not to say that Valdeon is a “mild” cheese, not at all. Queso de Valdeon is intense, salty and wonderfully sharp. The blue-veining is predominant, giving it a gritty texture sometimes, but the mouthfeel is creamy and buttery, balancing out the intensity nicely. The cheese is produced in the mountains of Leon, Spain, aged in caves, and wrapped in Sycamore leaves, making it very pretty one cheese board. Valdeon is a bold, very flavorful cheese, not for the milder palates. Serve with cured and smoked meats. Pair with a sweet red wine, such as Beaujolais, Muscat, Sherry or Port. Bring to room temperature before serving.
Ingredients: Pasteurized Cow’s and Goat’s milk, rennet, enzymes, salt, penicilium roqueforti
Weight: 2,5 Kg
Shelf Life: 12 Months
Milk: Pasteurized cow and goat ́s milk